The food truck trend is real: Lobster group prepares to franchise

Just two years after entering the scene, food truck company Cousins Maine Lobster now has more than 20 food trucks, one brick-and-mortar restaurant and more projected to come.

The company opened the restaurant about a year ago in California and "already have a decent amount of (franchise) requests for these restaurants," said Owner Jim Tselikis.

"Brick-and-mortar franchises will likely begin selling in the fourth quarter of 2016, with openings projected in 2017," he told IntraFish.

The company grew its brand recognition through its food trucks, which was featured on ABC's TV showShark Tank. The company started with one truck and grew to four corporate ones by 2014. It added 16 more, through franchises, in the following one and a half years.

"Franchisees want to open more trucks if their market proves the demand, if they are producing sales that require another unit or more. When this happens, demand grows," said Tselikis. He added they have more than 1,000 inquiries for their food truck franchise model

"Obviously, we will need more supply, lobster meat, as we continue to grow," he said.

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The food truck trend is real: Lobster group prepares to franchise

Company established brand through successful food trucks.

Just two years after entering the scene, food truck company Cousins Maine Lobster now has more than 20 food trucks, one brick-and-mortar restaurant and more projected to come.

The company opened the restaurant about a year ago in California and "already have a decent amount of (franchise) requests for these restaurants," said Owner Jim Tselikis.

"Brick-and-mortar franchises will likely begin selling in the fourth quarter of 2016, with openings projected in 2017," he told IntraFish.

The company grew its brand recognition through its food trucks, which was featured on ABC's TV showShark Tank. The company started with one truck and grew to four corporate ones by 2014. It added 16 more, through franchises, in the following one and a half years.

"Franchisees want to open more trucks if their market proves the demand, if they are producing sales that require another unit or more. When this happens, demand grows," said Tselikis. He added they have more than 1,000 inquiries for their food truck franchise model

"Obviously, we will need more supply, lobster meat, as we continue to grow," he said.

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